Text 31191, 90 rader
Skriven 2015-09-21 21:21:21 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31101 av MICHAEL LOO (1:123/140)
Ärende: cuts 266
================
Hi Michael,

 ML> bacterial > pnuemonia like thing that hung on for weeks. I had one
 ML> round of
 ML> > antibiotics but we were tight enough on money that I never went back
 ML> to > the doctor for more. Time eventually knocked it out.

 ML> The difficulty is that to germs you are like a big new world,
 ML> and if you knock out one kind the other kind gets the advantage
 ML> jockeying for position. So essentially you pound on the Broncos
 ML> and let the Cowboys take over.

And hopefully they're riding off into the sunset in the not too distant
future.

 ML> >  ML> "magnetic" and so on. Luckily my four stents are made of
 ML> > As long as TSA doesn't make me miss my flight, I can put up with
 ML> them.

 ML> They're a modest annoyance. How effective they are is in some
 ML> doubt, but that's certainly not a fit topic for this echo.

No, so let's give them some peache and quiet.


 ML> > I've read that these 3-D printers have printed out guns that work
 ML> with > the addition of so little metal that it's hard to tell what
 ML> they are. > That could be a scary propisition.

 ML> Already is. Which is why they've been developing other tacks,
 ML> from scanning for all hidden objects to sniffing for explosives.
 ML> Profiling is probably being done in a clandestine way as well
 ML> (it violates civil rights laws).

I'm not the most thrilled with flying but it does get us from Point A to
Point B relatively quickly. Just have to put up with a lot of
inconveniences ans Southwest's plane cookies.


 ML> > I forget just what it was that kept him from becoming a player but
 ML> he's > got a good job for watching games now. And, in a stadium that
 ML> sells
 ML> > quite a few food choices beyond the traditional hot dogs, etc. I
 ML> guess > that ball park was one of the first ones to offer the variety
 ML> that seems > to be more common now in newer parks.

 ML> Now many of the ballparks are offering interesting food choices.
 ML> They're not on a par with real restaurant food, but things are
 ML> getting better. The other day I went to the Ivar's stand and
 ML> got clams and chips - fried Howard Johnson-style strips and
 ML> fairly crispy fries. Pretty good but too unrelievedly crunchy
 ML> and salty, so I got tired of them and had to force myself to
 ML> eat the last couple ounces of clams.

One of these days I might get back to a ballpark and try some of the
newer offerings. We did try something new to us last night. Yesterday
was our 40th anniversary so we splurged and went to the Angus Barn in
Raleigh. We ordered the chateaubriand for two--it took an extra long
time coming out so they gave us free desserts (which we took home). They
cooked Steve's portion rare, mine medium by splitting it before cooking.
It came with an extensive vegetable medley of peas with mushrooms,
broccoli, cauliflower, carrots, red onions and potato pieces, all
somehat roasted. A choice of sides came with it; Steve got a sweet
potato, me a baked with butter and bacon. We both got the French onion
soup. Before the soup came out, they gave us a free pickle & olive plate
and a couple of cheese spreads with crackers. We got to take home the
extra cheeses--they gave us more of the blue/white cheddar one but not
the regular (sharp) cheddar. On top of the free desserts, they brought
out a special occaision cake--a small (about 8" in diameter) pound cake.
We took most of that home, about half of the meat, 2/3 of the potatoes
and other veggies, a good amount of cheese and crackers, some "Texas"
toast (that came with the soup and a good sized slice of a triple
chocolate cake (me) and sawdust (coconut, pecans and don't know what all
else) for Steve. After supper tonight we still have enough meat &
potato for another meal, more desserts, the cheeses & crackers and the
bread. We'd been to the Angus Barn once before, as guests of a friend,
and had come home with a good sized portion of meat and potato but all
the extra goodies this time--we'll be eating off them for several more
days.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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